摘要
研究了乳化剂和酶制剂对于发酵面制品的改良作用。乳化剂如双乙酰酒石酸单甘酯(DATEM)可以强化面筋;分子蒸馏单甘酯可以抑制直链淀粉的老化(回生)。酶制剂如木聚糖酶可以改善面团的延展性,增强面筋弹度;抗老化酶如麦芽四糖酶可以延缓支链淀粉的老化。乳化剂和酶制剂的协同作用为发酵面制品的品质改良提供了解决方案。
The improvement of emulsifier and enzyme preparation on fermentation flour product is studied. Emulsifier such as Diacetyl Tartaric Acid Ester of Mono-diglycerides（DATEM） can enhance the network of gluten, and distilled monoglyeeride can reduce the retrogradation of amylase. Enzyme such as xylanase can strengthen gluten, improve the extensibility of the dough. Anti-staling enzyme such as maltotetraose-amylase can reduce the retrogradation of amylopectin. The combination of emulsifier and enzyme is the solution for quality improvement of raised goods.
出处
《粮食与食品工业》
2011年第1期6-10,共5页
Cereal & Food Industry
关键词
乳化剂
酶制剂
面筋强化
淀粉老化
emulsifier
enzyme preparation
gluten strengthening
starch staling ＆ retrogradation
作者简介
岑涛．男．1967年出生，应用专家．主要从事食品添加剂研发和应用研究。
